项目学习成果
- Utilize basic and advanced cooking, baking, and pastry techniques, terminology, methods,
mise en place, sanitation, and safety.
- Produce basic and advanced baking and pastry items, including cookies, breads, custards,
quick breads, rolled-in doughs, pies, meringues, pâte à choux, cakes, cake decoration,
fillings, dessert sauces, and petit fours.
- Produce basic pantry items, including salads, sandwiches, forcemeats, hors d'oeuvres,
appetizers, sauces and dressings, cold soups, savory mousse, and display platters.
- Produce basic and advanced cooking items, including knife cuts, stocks, sauces, poultry
fabrication, fish fabrication, breakfast items, meat fabrication, advanced sauces,
potatoes, starches, as well as restaurant-quality entrees, salads, appetizers, and
soups.
犹他谷大学
